Goji Juice Popsicles: Goji Fun For The Whole Family

Goji Juice is one of the most popular nutritional supplements in the world. Manufactured from the mythical goji berry, it’s widely heralded as the most nutritionally dense food on the planet. Thousands of families drink goji juice everyday, and because the juice is so delicious, most of them simply drink a few ounces of pure juice.

However, families with small children might want to add additional fun to their daily intake of goji juice. This is where the imagination comes into play. It’s too boring just to simply drink goji juice day-after-day, locked into the same monotonous routine. Where’s the fun in that? By making your child’s daily goji consumption experience fun, they’ll look forward to it and be less likely to forget this important juice. There are numerous fun ways to consume goji juice, and one of the most popular is by making goji juice popsicles! Below is a great recipe for doing just that…

Goji Juice Popsicle Recipe

Ingredients:

3 Ounces package of gelatin/Jell-o (choose your favorite flavor)
8 Ounces of goji juice
1 Packet of Kool-Aid (choose your favorite flavor)
1 Cup of granulated sugar
2 Quarts of water

Instructions:

First, bring the water to a boil. Next, pour the water into a tall pitcher. Combine each of the above ingredients, and stir until fully dissolved. Pour into paper cups and place a tray of the cups in the freezer. Once the ingredients begin to thicken, add popsicle sticks and place the cups back in the freezer until they are fully frozen. The result is a freezer full of delicious goji juice popsicles!

A summer favorite, popsicles have been enjoyed by millions of children in the almost 100 years since they were first introduced. By combining popsicles with the nutritional benefits of goji juice, children learn that maintaining good health can also be fun and delicious! And parents can join in the fun too, and perhaps reflect on the better days of their own childhood.

Chocolate Rasperry Cake

This is a moist chocolate cake recipe, it is a 3 layer cake with 2 layers of raspberry cream filling and topped with a chocolate raspberry butter cream icing. Are you salivating yet?
To make this cake use your favorite chocolate cake recipe or for the inexperienced baker just use 2 dark chocolate cake mixes.

Mix with

8 medium eggs

2 cups cold water

2/3 cup oil

Mix on medium speed until well blended, scrape bowl, mix for 1 more minute.

Pour in equal portions into 3 (10×2 inch baking pans).

Bake at 350 degree preheated oven for approximately 30 to 40 minutes or until done. Cool on rack, remove from pans, level cakes by cutting off rounded tops.

Purchase a good fruitful raspberry pastry filling (H&H) is the best, place about 1 pound of filling in a bowl and add whip cream to it (whip the cream first) now fold them together until you reach the desired flavor and thickness (don’t make it too thin).

Use any chocolate butter cream recipe that you like and add to the icing (black raspberry extract) until you reach the desired flavor (if you make the icing too thin just add some more 10x sugar).

Assemble the cake:

On the bottom layer put a dam of icing around the edge and your filling in the center and smooth to level, repeat for 2nd and 3rd layer, decorate as in picture, use shaved chocolate or chocolate jimmies in center of the top.

Gouda Onion Dip

Wow! This onion dip is not your typical out of the package dip. Instead, you pretty it up with a scooped-out ball of Gouda cheese. No kidding! Because it’s so beautifully self-contained, it travels well when you want to take this as an appetizer to a party. Not only that, but your friends will be bowled over by the presentation and the great flavor. There will be no leftovers!

What you’ll need:
– one 10-oz ball of imported Gouda cheese
– 4 Tbsp unsalted butter
-1 small yellow onion (finely chopped)
– 4 oz roquefort cheese (crumbled)
– 4 oz sharp cheddar cheese (finely grated)
– 1 tsp Worcestershire sauce
– 3 drops of hot pepper sauce
– 1 tsp whole-grain mustard
– 4 Tbsp dark beer or stout

With a sharp knife, cut the top to make a lid from the Goulda cheese ball, about 1 inch thick. Save the lid. Hollow out the cheese without cutting through the wall of the ball. The wall should be as thin as you can make it on all sides. Take the reserved Gouda cheese and grate it and set aside.

In a small skillet, heat 2 Tbsp of the butter over medium heat. Add the onion and saute until it reaches a golden brown color. This usually takes about 7 to 10 minutes. Stir often. Remove the onion from the skillet and set aside to cool.

Combine the Gouda, Roquefort, and Cheddar cheeses in a food processor, along with the remaining butter, the onions and the Worcestershire, mustard, and hot pepper sauce. Process the mixture until smooth. Scrape the sides occasionally. Pour in the beer and continue to process until smooth and creamy.

Next, fill the hollowed out Gouda ball with the mixture. You’ll probably have more mixture than will fit in the ball. Place the lid on the ball of cheese and put the remaining dip into a bowl. Cover both with plastic wrap and refrigerate before serving.

One nice aspect of making this dip is that if you make it a day ahead, it actually enhances the flavor. When you serve the dip, bring out the Gouda ball in time to reach room temperature. You can use the additional dip to refill the cheese ball.

This recipe makes approximately 2 cups. You must refrigerate it at least 4 hours before serving.

Enjoy with Homemade Potato Chips, Bagel Chips and Pita Chips. You can find these recipes on my web site – see info below.

Grill Up An Easy, Elegant Meal This Summer

If you’re craving a summer menu with more elegance than the standard hot dogs and hamburgers, but need something that won’t keep you in the kitchen all night, try combining convenient items already in the pantry with elegant, easy-to-prepare foods.

One starting point: canned Bartlett pears. Although enjoyable right out of the can, with a little imagination they can easily be added to the main course. For example, try them in a simple salsa served alongside mild grilled halibut for a delectable, light taste with a little kick. Not only a winning union on the palate, the recipe is also a healthy one-canned pears contain no fat or cholesterol and are a good source of potassium and fiber. Halibut is an excellent source of protein and omega-3 fatty acids.

Grilled Halibut with Sweet and Spicy Pear Salsa

Makes 6 servings

2 cans (15 oz. each) Bartlett pear halves, drained

1/2 cup mango chutney

2 tablespoons chopped fresh parsley

2 tablespoons thinly sliced green onions

2 tablespoons sliced radishes

1/4 teaspoon ground cumin

Red cayenne pepper, to taste

6 halibut steaks, 6 to 8 ounces each

2 tablespoons olive oil

2 tablespoons lemon pepper

Set aside 6 pear halves. Dice remaining pear halves. In small bowl, mix diced pears with chutney, parsley, green onions, radishes, cumin and cayenne pepper; set aside. Brush halibut steaks on both sides with olive oil. Sprinkle with lemon pepper. Grill or pan-fry halibut, cooking 3 to 5 minutes on each side or until fish just flakes when tested with a fork. To serve, place halibut on serving plate. Arrange pear half next to fish. Top with pear chutney mixture.

Nutritional Information (per serving): Calories 371, Protein 36g, Carbohydrate 38g, Fiber 4g, Fat 9g, Sodium 494mg, Cholesterol 55mg.

Grilled Mushrooms And Shrimp A La Grecque. Lemony grilled mushrooms and shrimp make a quick, delicious meal.

You can pretend you’re vacationing in Greece with this grilled lemon-and-garlic-flavored shrimp and mushroom dish served on warm pita bread.

Anytime you’re grilling, remember that fresh mushrooms are perfect partners for all sorts of grilling favorites, including beef, seafood and vegetables. In addition to flavor, mushrooms pack a surprising amount of nutrition, contributing to our daily intake of riboflavin, niacin and selenium, with only 20 calories per serving and almost no fat.

Grilled Lemon Shrimp

And Mushrooms

1/4 cup olive oil

2 tablespoons lemon juice

2 teaspoons minced garlic

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 pound large peeled and deveined shrimp

12 ounces fresh white mushrooms

2 medium-sized zucchini, sliced 1 inch thick (about 21/2 cups)

1 medium-sized red onion cut in 8 wedges

4 pitas, warmed

Preheat outdoor grill or broiler. In a large bowl, stir together olive oil, lemon juice, garlic, oregano, salt and black pepper. Add shrimp, mushrooms, zucchini and red onion; gently toss until coated. Marinate for 10 minutes. Place vegetables and shrimp on a vegetable grilling rack or a rack in a broiler pan. Grill or broil no more than 6 inches from heat source until vegetables and shrimp are just cooked, about 8 minutes, stirring and brushing occasionally with remaining marinade. Serve on pita bread with plain yogurt and chopped cucumber, if desired.

Yield: 4 portions

Per portion: 430 calories; 28 g protein; 16 g fat; 45 g carbohydrates

Shrimp Cheesecake Recipe

Secrets of Nigerian Traditional Recipes